Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour.,Mix well, cover and let rise in a warm place until doubled.,Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.,Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.,______,Then knead in white raisins and dark raisins, and crystallized ginger.,Put into a bowl, cover and let rise until double (1-2 hours).,Punch down, cover and put into the refrigerator overnight to rise again.,The next day, punch down, form into a ball and put into a buttered panettone or 4" high mold.,Cover and let rise until double (should rise up to top of mold, will take several hours).,Brush top with beaten egg and bake in a 400F oven for 10 minutes.,Reduce heat to 350F and bake another 30-40 minutes until golden brown.,.,Remove from oven, let rest for a few minutes, loosen sides of mold and lift off.,Carefully transfer panettone to cooling rack.